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  1. Home
  2. Broiled/Grilled Salmon with Romesco Sauce

Broiled/Grilled Salmon with Romesco Sauce

This recipe features a simpler, but still very tasty, version of a Spanish romesco sauce. Romesco sauce originated in the tiny coastal town of Tarragona – located in the Catalonia region – where fishermen created it as a sauce for seafood. This classic sauce is typically made from a mixture of nuts, garlic, olive oil, chili peppers and roasted or sun-dried red bell peppers. Our version substitutes whole-grain bread crumbs for the nuts typically used in a romesco sauce, though you can certainly use finely chopped nuts instead of the breadcrumbs.

Broiled/Grilled Salmon with Romesco Sauce

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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Ingredients

  • 4 portions Vital Choice wild salmon (6 ounces), thawed
  • 1 tablespoon plus 1 teaspoon Vital Choice organic extra virgin olive oil, divided
  • 1 tablespoon Vital Choice organic red balsamic vinegar
  • 1 1/2 teaspoons salt-free Italian seasoning (or Vital Choice Organic Salmon Marinade Mix), divided
  • 1/4 cup coarsely chopped, jarred roasted red peppers, drained
  • 1 Roma (plum) tomato, coarsely chopped
  • 3 tablespoons whole-grain breadcrumbs OR finely chopped nuts (e.g., walnuts, almonds, cashews, hazelnuts)
  • 3/4 teaspoon smoked paprika, divided
  • 1 garlic clove, chopped

Instructions

  1. Make romesco sauce: In a food processor, combine peppers, tomato, breadcrumbs, 1 tablespoon oil, vinegar, 1/2 teaspoon Italian seasoning, 1/4 teaspoon paprika and garlic. Process until smooth; season with pepper to taste. Transfer to a small serving bowl; set aside.
  2. Coat grill rack with oil or nonstick cooking spray. Preheat broiler or grill to medium (300°F to 350°F).
  3. Brush fillets with remaining 1 teaspoon oil. In a small bowl combine remaining 1 teaspoon Italian seasoning and remaining 1/2 teaspoon paprika. Sprinkle on fillets. Season with pepper to taste.
  4. Broil or grill, covered, 6 to 8 minutes or until fish flakes easily with a fork. Do not overcook!
  5. Transfer fillets to a serving platter. Drizzle 3 tablespoons of the sauce on each fillet, and serve.
Serves: Serves 4